Cucina Siciliana

Cucina Siciliana : Fresh and Vibrant Recipes from a Unique Mediterranean Island

3.4 (5 ratings by Goodreads)
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Description

Discover the unique fusion of flavours that Sicilian food has to offer and bring some Mediterranean sunshine into your own kitchen.



Sicily is a beguiling place and its prominent position has led to repeated conquests over the centuries, which has left an extraordinary cultural legacy and a reputation as the melting pot of the Mediterranean. The island's unique food is bright, earthy and suffused with the intensity of the Sicilian sun. Juicy tomatoes, the island's own fragrant olive oil, wild fennel and citrus fruits are all staple ingredients. Here you'll discover authentic recipes for the best food Sicily has to offer including antipasti, vibrant salads, light soups and pasta dishes. Delicious meat and fish recipes feature Sarde a Beccaficco (stuffed sardines), and Abbacchio alla Cacciatovia (pan-fried Spring lamb with herb and anchovy sauce). Sicilians notoriously have a sweet tooth and are among the best dessert-makers in Italy. Indulge in Pistachio Gelato, Cannoli (pastry tubes filled with sweetened ricotta) and possibly Sicily's most famous export, Cassata.
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Product details

  • Hardback | 160 pages
  • 190 x 235 x 17.78mm | 790g
  • London, United Kingdom
  • English
  • 150 col photographs
  • 1788791177
  • 9781788791175
  • 182,627

Review Text

If Sicily wasn’t on your travel list before, it will take pride of place after you peruse Ursula Ferrigno’s Cucina Siciliana.” – Forbes.com
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Review quote

The recipes in her latest book are suffused with Mediterranean sunshine and affection for the island - Italia ...a great breadth of recipes across the entirety of the menu with plenty of earthy magnificence - Strong Words As featured on 'The Watch List' in Waitrose Weekend Cucina Siciliana is to Sicilian cookery what Georgina Hayden's Taverna is to Greek Cypriot food; a bible for long, heady summers eating and entertaining at home, Italian style - with a glug of limoncello for good measure. - Saturday Telegraph If Sicily wasn't on your travel list before, it will take pride of place after you peruse Ursula Ferrigno's Cucina Siciliana." - Forbes.com
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About Ursula Ferrigno

Ursula Ferrigno is an acclaimed and experienced food writer and chef. She trained at the Auguste Escoffier School of the Culinary Arts and has taught at leading cookery schools in both the UK and Italy, including the celebrated Leith's School of Food and Wine, Divertimenti and La Cucina Caldesi in Ireland. She toured the United States, running classes in all Sur la Table stores, is consultant chef to the popular Caffe Nero restaurant chain and has made many appearances on BBC television. The author of more than 18 cookery books (including A Gourmet Guide to Oil & Vinegar and Lemons & Limes for Ryland Peters & Small), Ursula has also written for many publications, including Olive, BBC Good Food, The Observer and Taste Italia.
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Rating details

5 ratings
3.4 out of 5 stars
5 20% (1)
4 20% (1)
3 40% (2)
2 20% (1)
1 0% (0)
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